Chili-Style Black-Eyed Peas

I haven’t seen very many recipes using Black-Eyed Peas, and I’m not really sure why, because they’re just as tasty and healthful as other legumes, and they cook in less time than most other types of beans. I’ve been making a vegetarian chili type of dish for years, using a mixture of black and kidney beans, but as they are high in oxalates, I sought out the lower oxalate black-eyed peas to try instead. Soaking time is about six hours, so they can be prepared the same day as the chili, and cooking time is only 30 minutes. I make sure they are cooked tender before putting them into the chili, because the acidity of the tomatoes in the sauce, as well as the salt that gets added for flavour, will slow down the cooking process. This chili is savoury and spicy, and comforting on a cold winter’s night.

The following recipe makes six servings of chili when served with rice (1/4 cup dry rice per person).

Chili-Style Black-Eyed Peas
6 servings

Ingredients:

1 1/2 cups dry black-eyed peas
1 24oz jar strained or crushed tomatoes
1 onion, diced finely
1 green bell pepper, diced
2 teaspoons sea salt
1/4 teaspoon or more, cayenne pepper, to taste
1 tablespoon smoked paprika
3 tablespoons olive oil

Instructions:

Place dried black-eyed peas in a large bowl and cover generously with filtered water. Allow to soak for six hours, then drain and place in a large pot. Cover with enough water so that the water level is 2″ above the beans. Bring to a boil, then simmer for 30 minutes. Check to see if they are as tender as you like them, and if not, simmer for an additional 5 to 10 minutes. When the black-eyed peas have finished cooking, drain and set them aside.

If serving with rice, rinse 1/4 cup of rice per person, then place in a pot with twice as much water as rice and 1/8 teaspoon of salt per 1/4 cup of rice. Place lid on pot and bring to a boil and turn down to lowest setting to simmer until rice has absorbed all the water. Then, turn off heat, leave lid on pot and let sit until the chili is ready.

Meanwhile, rinse and dry pot that black-eyed peas were cooked in, pour in olive oil, and set over low/medium heat. When oil is hot, sauté diced onion until turning golden brown, and then add the green pepper. Cover the pot with a lid until the green pepper has softened a bit, then add the crushed tomatoes and seasonings and stir. Simmer for about 10 minutes, then add the cooked black-eyed peas and continue to simmer until black-eyed peas are heated and green pepper is cooked through, approximately 15 minutes.

Serve with the cooked rice (a topping of sour cream and/or grated cheese is also tasty!).

Printable version:

Chili-Style Black-Eyed Peas

Ingredients

  • 1 1/2 cups dry black-eyed peas
  • 1 24 oz jar strained or crushed tomatoes
  • 1 onion diced finely
  • 1 green bell pepper diced
  • 2 teaspoons sea salt
  • 1/4 to 1 teaspoon cayenne pepper to taste
  • 1 tablespoon smoked paprika
  • 3 tablespoons olive oil

Instructions

  1. Place dried black-eyed peas in a large bowl and cover generously with filtered water. Allow to soak for six hours, then drain and place in a large pot.
  2. Cover with enough water so that the water level is 2" above the black-eyed peas. Bring to a boil, then simmer for 30 minutes. Check to see if they are as tender as you like them, and if not, simmer for an additional 5 to 10 minutes.
  3. When the black-eyed peas have finished cooking, drain and set them aside.
  4. If serving with rice, rinse 1/4 cup of rice per person, then place in a pot with twice as much water as rice and 1/8 teaspoon of salt per 1/4 cup of rice. Place lid on pot and bring to a boil and turn down to lowest setting to simmer until rice has absorbed all the water. Then, turn off heat, leave lid on pot and let sit until the chili is ready.
  5. Meanwhile, rinse and dry pot that black-eyed peas were cooked in, pour in olive oil, and set over low/medium heat. When oil is hot, sauté diced onion until turning golden brown, and then add the green pepper.
  6. Cover the pot with a lid until the green pepper has softened a bit, then add the crushed tomatoes and seasonings and stir.
  7. Simmer for about 10 minutes, then add the cooked black-eyed peas and continue to simmer until black-eyed peas are heated and green pepper is cooked through, approximately 15 minutes.
  8. Serve with the cooked rice (a topping of sour cream and/or grated cheese is also a tasty!).
Posted on:

Leave a reply

Time limit is exhausted. Please reload CAPTCHA.